Ruth’s Corn Souffle

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Ingredients:
1 (15 ounce) cans creamed corn
1/2 cup yellow cornmeal
1 teaspoon salt
1 cup sour cream
2 eggs
1 cup cheddar cheese, shredded
1/2 cup butter, melted
1 can diced ortega green chilies

Directions:
Combine all ingredients in a bowl.
Pour into a 9×13 baking dish.
Bake in a 350 degree oven for 30 minutes or until a knife inserted comes out clean.

Servings: 8

Time preparation: 5 min.

Time total: 35 min.

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5 (1571 votes)

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